[CH] Arthur Bryant's
JJK (chiefsfan@peoplepc.com)
Tue, 22 Feb 2000 03:41:41 -0600
I was there about 6 months ago. Didn't see any roaches, and the place
was actually a little cleaner than the last time I was there. The brick
fireplace is still there, and the place has remained the same size the
last several years.
I ordered a combo sandwich with brisket and ham, but they were out of
ham so made me a double brisket sandwich. Damn thing was so big it took
me 3 meals to eat it! Their smoked meats are good, but I'm not to crazy
about their sauce. I think its pickle juice based, and is pretty sour
and not at all spicy. Take along a bottle of heat of your own choosing.
> Date: Tue, 15 Feb 2000 06:17:01 -0500
> From: "Leslie Mandic'" <rnonrun@aye.net>
> Subject: re: [CH] bbq recipes Subject: [CH] bbq recipes Article
"Smokin'" from July Esquire mag. has some good bbq recipes
http://www.britannica.com/bcom/magazine/article/0,5744,89457,00.html
>
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> Hey Judy went to this link and so tickeled! I actually ate at one of
> these places about 17 years ago!
> It was in my trucking days and a two of our trucks got an assignment
to
> go to Kansas City that is all the experieced drivers talked about.
They
> told me how it was in the worst part of the city and how since it was
so
> famous and so many famous people had eaten there, that the mayor had
> added extra cops to protect the area blah, blah blah, about all the
> roaches and how small it was, what a dive but how good the food was. I
> think we talked about it for a day & a half or so. I have to say I was
> disappointed (& I think they were too,) when we got there and the
place
> had doubled in size, still small but no roaches :-( actually pretty
> clean! but there was still that brick oven with that slow cooking
meat.
> you could see in to all that meat slowly cooking and the guy turning
it
> moving it around just looking for the right peice. It was really
great!
>
> ANyone been there Lately??
>
> ARTHUR BRYANT'S
>
> 1727 Brooklyn Avenue, Kansas City, Missouri; 816-231-1123 Old man
> Bryant may have passed on to the great pit in the sky, but the
> rough-and-tumble barbecue joint he left behind still serves the best
> damn brisket and "burnt edges"
> (brisket trimmings) in Kansas City, not to mention french fries that
> are still fried in lard.
>
> Judy wrote:
>
> Article "Smokin'" from July Esquire mag. has some good bbq recipes
> http://www.britannica.com/bcom/magazine/article/0,5744,89457,00.html
>
--
--
John J. Knoll chiefsfan@peoplepc.com
ICQ No. 27382984
Check out http://www.kscoplaw.com/midwestch.html